Chocolate Biscuits

Utensils

Oven

Ingredients

Oat Flour 3.5 oz (certified gluten-free if needed)

Almond Flour 1 oz (for extra protein)

Cocoa Powder 2 tablespoons (unsweetened, Dutch-process preferred)

Vanilla 1 tablespoon (pure extract for best flavor)

Olive Oil 2 tablespoons (extra virgin recommended)

Dehydrated Dates 2 tablespoons (about 4 Medjool dates, pitted)

Plant-Based Milk 1.5 fl oz (almond or oat milk work well)

Chocolate Chips 3 gr (dark chocolate recommended)

Preparation

For fudgy, bakery-style Chocolate chips Biscuits:

1. Whisk dry ingredients (except chips) in large bowl

2. Rest dough 15 minutes - allows flours to hydrate fully

3. Fold in chocolate chips gently to distribute evenly

4. Scoop with tablespoon measure for uniform size

5. Bake at 400°F (200°C) for 12 minutes - centers will look soft

   
   

Pro Tip

These cookies freeze beautifully for up to 3 months in airtight containers!